Search thousands of recipes reviewed by home cooks like you.

Crunchy Vegetable Wrap

Crunchy Vegetable Wrap

Cooking Light magazine

Cooking Light magazine

Try these great wraps as a new addition to your lunch bag!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust
Add to list

Directions

  1. Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf. Divide sprouts and remaining ingredients evenly among tortillas; roll up. Cut each rolled wrap in half diagonally.
  2. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ROBINANNE2
28

ROBINANNE2

11/16/2005

This was good but I changed a few things. I used hummus instead of cream cheese. I used tomato tortillas instead of flour. I replaced the alfalfa sprouts with shredded carrot. I also left out the blue cheese and onion. When I asssembled the wraps I put the lettuce leaves directly on the tortillas. I then spread the hummus on the lettuce. I put a mixture of the shredded cabbage and shredded carrot on top of the hummus and then put the tomato on top. Then I wrapped it. It was very good.

CHICKAROO
15

CHICKAROO

6/24/2003

the only extra i see as a *must* was to include hummus and honey mustard. this sandwich was yummy!

TRILOBITE
15

TRILOBITE

12/15/2003

Nice crunch and snap of flavors. Even a confirmed meat eater like myself wasn't disappointed at the taste. Only real prepwork is assembling the ingredients, and chopping everything up. Leftover chopped bits are good for throwing into salads, putting on a bagel, etc.

More reviews